It's ip67 certified and can go under 1m of water for up to 30min.
There's a decent place in bright in Vic that is 4 star and allows dogs. We had ours inside when we went, this was 10 years ago though.
Cutting the skin off and doing the crackling separate gives perfect crackling and perfect pork every time.
Any info on when the active is going to be released here?
Aussie dollar likely
Max heat 3-4 mins turning every 15s is the best non sous vide way to go.
For the love of God stop calling what comes out of meat blood people. It isn't blood. It's water with some myoglobin in it giving it it's red...
Urgent if you need the phone for when your wife calls you to tell you the baby is coming, not for when you just "need a smartphone".
I've had my galaxy dropped down a concrete staircase and it was fine.
Any claim that metals are better than polymers is simply marketing bs.
Dude finish it and try is!
Make capsicum based sauce
I don't understand the hate for the plastic. Plastic is malleable. When dropped it bends rather than breaks. The whole phone is lighter and more...
Slightly old but anyone found anything cheap like this? I need something for my Z5500's.
Berenberg coopers BBQ sauce.
Just temp check the middle, if it needs more, keep it in!
Could you sous vide at 55deg and leave it in overnight or something?
I guess if its set at 55, its impossible to overdo it?
chilli and using a wine and evoo emulsion for sauce instead of cream would make this perfect for me :thumbup:
high heat is the only way itll get crispy. so cook for 3hrs or whatever, rest for 1 hour, blast at ovens max temp for 10-15min to crisp it up....
so use old fucked rings? not too hard to find shitty ones.